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Article Source: Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
Pang Y, Ali J, Wang X, Franje NJ, Revilleza JE, et al. (2016) Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties. PLOS ONE 11(12): e0168483. https://doi.org/10.1371/journal.pone.0168483

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